1 Angel food cake
1 qt Vanilla ice cream
6 Very ripe; large peaches
1 Jigger rum
1/2 pt Whipping cream
Using a very sharp knife, cut the cake into three sections crosswise,
lifting carefully so cake doesn’t break. Empty ice cream into large bowl,
and stir to the consistency of whipped cream. Peel peaches and mash
thoroughly. Put mashed fruit with fruit juice in the ice cream. Add rum;
mix thoroughly. Use regular angel food spring form pan; put largest part of
cake in bottom; put about 1 inch of ice cream over cake; add second portion
of cake and repeat ice cream. Add third layer and repeat ice cream; finish
with layer of cake. Whip cream and carefully spread over top. Place in
freezer until firm. This cake should be removed from freezer about 30
minutes before serving. Slice about 1-1/2 inches thick; serves 12.
From A Taste of Louisiana. Downloaded from Glen’s MM Recipe Archive,
Yields
12 Servings
